Tofu Stir-Fry

Authorlisa

Source: Integrative Nutrition

 

Notes: Try pressing the tofu 15-60 minutes. This will increase the ability of the tofu to absorb flavor and will make the tofu crispier. To press tofu, place it in a strainer over a bowl. Cover tofu with a plate and place a heavy object on top, pressing the tofu. To make ginger juice, grate about 2 inches of ginger into a piece of cheesecloth or a dishtowel. Wrap the cloth or towel around the ginger and squeeze into bowl.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 lb Pound Firm tofu
 23 tbsp Olive Oil
 2 tbsp Sesame Oil
Marinade
 1 tbsp Ginger Juice
 0.50 tbsp Tamari Soy Sauce
 0.50 cup Brown Rice Vinegar
 0.50 cup Toasted Sesame Oil
 0.50 cup Chopped Fresh Cilantro
 2 Cloves shredded garlic

1

After draining, cut tofu into 1-inch squares.

2

Combine ginger juice, tamari, vinegar, oil, cilantro and garlic in a medium-sized bowl.

3

Add tofu to marinade and refrigerate for at least 30 minutes or overnight.

4

Heat olive oil and sesame oil in a skillet.

5

Add tofu and quick stir-fry until tofu becomes golden brown.

Ingredients

 1 lb Pound Firm tofu
 23 tbsp Olive Oil
 2 tbsp Sesame Oil
Marinade
 1 tbsp Ginger Juice
 0.50 tbsp Tamari Soy Sauce
 0.50 cup Brown Rice Vinegar
 0.50 cup Toasted Sesame Oil
 0.50 cup Chopped Fresh Cilantro
 2 Cloves shredded garlic

Directions

1

After draining, cut tofu into 1-inch squares.

2

Combine ginger juice, tamari, vinegar, oil, cilantro and garlic in a medium-sized bowl.

3

Add tofu to marinade and refrigerate for at least 30 minutes or overnight.

4

Heat olive oil and sesame oil in a skillet.

5

Add tofu and quick stir-fry until tofu becomes golden brown.

Tofu Stir-Fry

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